17 Recipes Infused With the Quintessential Irish Stout

While some might choose to chug-a-lug green beer come St. Patrick's Day, we tend to prefer the dark stuff. Guinness is creamy and malty and while it's good for drinking straight from the tap, its texture and toasty character make it a natural for working into other kitchen tasks from savory to sweet.

Guinness goes into the brine of this malt syrup-shellacked bird, infusing it with its toasty warm aroma and natural sugars. To drive the point home, swap out any wine in your gravy recipe for more Guinness.

It's an Irishman's dream: Succulent brisket, soaked in a braise of Guinness and whiskey, then glossed with an extra shot of the hard stuff. If you don't have peach jam, apple jelly or plum preserves work equally well.